How to Pressure Cook a Shoulder/Arm Roast
Shoulder/Arm Roast
A shoulder roast is a cut of meat from the chuck section. It is a flavorful cut of meat that is perfect for slow cooking.
The shoulder roast is a boneless cut of meat that is about 2-3 inches thick. It has a good amount of marbling, which helps to keep the meat moist during cooking.
After the shoulder roast is cooked, it can be sliced and served with your favorite sides. It can also be used to make sandwiches, tacos, or stews.
Recipe Ingredients:
- 1 beef shoulder roast, about 3-4 pounds
- 2 tablespoons olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 2 sprigs fresh thyme
Cooking Utensils for Grilling a Shoulder Steak:
Pressure Cooker: A pressure cooker is a kitchen appliance that cooks food quickly by trapping steam inside a sealed pot. The high pressure cooks the food faster than traditional methods, such as boiling or roasting.
Meat Thermometer: A meat thermometer is essential for ensuring that the meat is cooked to the desired doneness. The thermometer is inserted into the thickest part of the meat and used to monitor the internal temperature. The meat is cooked until it reaches an internal temperature of 145-160 degrees Fahrenheit for medium doneness.
Cutting Board: A cutting board is used to chop vegetables and meat. It is a good idea to use a separate cutting board for raw meat to prevent the spread of bacteria.
Kitchen Knife: A sharp knife is necessary for cutting the meat. The knife should be used to slice the meat into thin pieces.
Kitchen Scissors: Kitchen scissors can be used to cut the meat into smaller pieces. The scissors can also be used to cut the meat into strips.
Plastic Wrap: Plastic wrap can be used to cover the pressure cooker to keep the steam from escaping.
Cooking Gloves: Cooking gloves can protect your hands from the heat of the pressure cooker. The gloves should be worn when handling the meat and the pressure cooker. They help to prevent burns.
Recipe Instructions:
Step 1: Pat the beef shoulder roast dry with paper towels and season it generously with salt and pepper.
Step 2: Turn on the pressure cooker to sauté mode and heat the olive oil in the pot.
Step 3: Sear the beef shoulder roast on all sides until browned, about 8-10 minutes. Remove the beef shoulder roast and set it aside on a plate.
Step 4: Add the minced garlic, onion, carrots, and celery to the pot and sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Step 5: Add the beef broth, red wine, bay leaves, and thyme to the pot, and then return the beef shoulder roast to the pot, nestling it in the liquid and vegetables.
Step 6: Lock the lid in place and set the pressure cooker to high pressure for 60-90 minutes, depending on the size of the beef shoulder roast. (Use the cooking time recommended by your pressure cooker’s manual or recipe guide.)
Step 7: Once the cooking time is up, let the pressure release naturally for 10-15 minutes, then use the quick release method to release any remaining pressure.
Step 8: Remove the beef shoulder roast from the pot and let it rest for 10-15 minutes before carving and serving.
Step 9: Strain the cooking liquid and vegetables through a fine-mesh strainer to make a flavorful sauce to serve alongside the beef.